Valerie's Chicken Pot Pie, from Woman's Day Mag.

Total Time
45mins
Prep
15 mins
Cook
30 mins

This chicken pot pie is so easy to make. I include it in my "three meals in thirty minutes" lesson. Get chicken on sale and cook several cups in advance. Shred and freeze in plastic freezer bags with 2 Cups per bag. Then you have the only time-consuming ingredient already cooked! Everyone who tries this dish loves it! The French herbs give it a lovely flavor that sets it apart.

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Ingredients

Nutrition
  • Filling

  • 473.18 ml chicken meat, cooked and chunked or shredded
  • 304.75 g can condensed cream of chicken with herbs soup
  • 283.49 g box frozen mixed vegetables, thawed
  • 1 medium potato, diced. (or more if you like)
  • 118.29 ml milk
  • 59.14 ml chopped fresh parsley
  • 9.85 ml herbes de provence
  • 2.46 ml salt
  • 2.46 ml fresh ground black pepper
  • 425.24 g boxrefrigerated ready-to-use pie crusts

Directions

  1. Heat oven to 425°F
  2. Boil vegetables in a small sauce pan for about 10 minutes.
  3. Whisk together soup, milk, herbs, salt and pepper.
  4. Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
  5. Line a 9-in. pie plate with 1 crust.
  6. Add filling.
  7. Top with other crust; fold edges under and crimp. Cut slits in top to vent.
  8. Bake 25 to 30 minutes until pastry is golden and filling is hot.